I'm new today to this forum, and would like to ask a question. We just returned for a vacation in the mountains of Wyoming, where I had the biggest Yorkshire Puddings I have ever seen. Her recipe is the same as mine, and I was just wondering if the altitude had anything to do with the rising of the puddings. (I live in the Toronto, Ontario area, so closer to sea level) Anyone have any ideas???
Thanks from a first-timer.
Thanks from a first-timer.